Fruit Pillows with Cream
Fruit Pillows with Cream — a Komplet recipe in 4 components, makes 20 pieces. Uses Komplet Ideal Cream Filling 10 kg and Komplet Saftbinder Cold Binding Agent 10 kg.
- mixing time (1st speed)
- 1 min
- mixing time (2nd speed)
- 8 min
- dough temperature
- 24 °C
- resting time
- 12-20 min
- proofing time
- 30 min
- baking time
- 10 min
- baking temperature
- 180 °C
Ingredients
Yeast dough
| Ingredient | Quantity |
|---|---|
| Komplet Gourmet Królewskie 30 | 300 g |
| Wheat flour type 550 | 700 g |
| Butter | 150 g |
| Yeast | 75 g |
| Eggs | 100 g |
| Water | 330 g |
Filling
| Ingredient | Quantity |
|---|---|
| Komplet Ideal Cream Filling 10 kgKomplet KREM IDEAL (10 kg) | 400 g |
| Water | 1000 g |
Raspberry filling
| Ingredient | Quantity |
|---|---|
| Komplet Saftbinder Cold Binding Agent 10 kg | 40 g |
| Frozen raspberries | 280 g |
| Water | 140 g |
| Sugar | 40 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Sugar | 160 g |
| Butter, melted | 200 g |
Method
Dough: mix all dough ingredients together. Mix for 1 minute on 1st speed and 8 minutes on 2nd speed (spiral mixer). Dough temperature: 24°C. Rest for 12-20 minutes.
Dough: roll out the dough, cut into rectangles and move them gently apart. Dough weight about 1,650 g, thickness about 9 mm, size about 45×25 cm, piece size 9×6 cm, piece weight about 85 g.
Dough: leave to proof for about 30 minutes.
Baking: bake with steam for about 10 minutes at about 180°C.
Finishing: after baking, brush the pastries with butter and sprinkle with sugar. Fill with the cream (about 25 g per piece) and any fruit filling (about 25 g per piece).
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.